In a large bowl, mix together the flour, oats, sugar, baking powder and salt.

3. Grate the cold butter into your flour mixture and mix to combine so all the butter is coated in flour. Add the cream.

Using clean fingers, combine the ingredients thoroughly until it forms a rough ball. On a flat floured surface, knead five or six times until the dough is fully combined. Then roll it out with a rolling pin until it’s about 1-inch tall and cut out circles using a biscuit cutter.

Transfer your scones to a parchment-lined baking sheet, then brush the tops with a little melted butter.

Bake 20-25 minutes until golden brown on the tops and bottoms. Then cool on a wire rack for at least 15 minutes, if you can stand it.